Ingredients to make Puerto Rican Antipasto:
- To 1/2 cup of olive oil
- 2 large onions finely chopped
- 2 green bell peppers, chopped
- B 1 8-ounce can of tomato sauce
- 3 8-ounce cans diced carrots, drained
- 1 32-ounce jar ketchup sauce
- 1 teaspoon of vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 bay leaf
- 2 4-ounce cans sliced mushrooms, drained
- 4 large sweet pickles, minced
- 4 6 1/2-ounce cans albacore tuna in oil, drained
How to make Puerto Rican Antipasto:
In a large skillet, pour the olive oil and muffle the rest of the ingredients included A over low heat for 10 minutes. Add the included ingredients B, mix and cook for 15 minutes. Let it cool, pour into a glass or porcelain jar, cover well and place in the refrigerator until it is time to serve it as an appetizer, accompanied by crackers, tortilla chips or even with appetizer bread.
